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Chicken & Sausage Creole

Servings 1 Serving


  • 2 oz. Olive oil
  • 4 oz. Chicken breast – cubed seasoned and floured
  • 2 oz. Smoked sausage like andoullie, chorizo or kielbasa, sliced
  • .75 oz. Celery medium diced
  • .75 oz. Green pepper medium diced
  • .75 oz. Onion medium diced
  • 2 tsp. Fresh garlic chopped
  • Pinch Red chili flakes
  • Pinch Creole seasoning
  • ¼ C. Chicken broth low sodium
  • ¼ C. Diced tomatoes canned
  • ½ C. Marinara made with 100% Italian tomatoes
  • To taste Hot Sauce and Worcestershire


  • 4 oz. Yellow saffron rice pilaf style
  • Pinch Chives sliced thinly


  1. Heat olive oil in sauté pan.
  2. Brown chicken in hot oil, and then add sausage. Cook 1-2 minutes. Add celery, green peppers, onion, garlic, chili flakes, Creole seasoning and cook another 1-2 minutes.
  3. Deglaze with chicken broth and reduce by half. Add diced tomatoes and marinara; simmer 4-5 minutes.
  4. Adjust seasoning and add hot sauce and Worcestershire to taste. Serve on a bed of rice garnished with sliced chives.

Recipe Notes

Recipe furnished by Chelten House Products, Inc.